Chocolate Buttercream Cupcakes

Chocolate Buttercream Cupcakes

The semisweet chocolate in this recipe gives the frosting it's wonderful shiny sheen.

Chocolate Buttercream Cupcakes

I love the sheen that you get on these chocolate buttercream cupcakes!

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 1 1/2 dozen

Ingredients

1 cup Butter, softened

1 cup Sugar

1 1/2 cups Flour

1 1/2 teaspoons Baking Powder

4 tablespoons Cocoa Powder

4 Eggs, large

1/2 cup Buttermilk

1 teaspoon Vanilla Extract

--- For the frosting ---

1 1/2 cups Semi-sweet Chocolate, chopped

2 tablespoons Heavy Cream

1/2 cup Butter, softened

1 1/2 cups Icing Sugar

Preheat the oven to 350 degrees. Place 18 baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until combined. Spoon the batter into muffin cups and bake for 20 minutes or until a toothpick inserted into the centre comes out clean.

For the frosting put the butter, cream and chocolate into a pan over low heat. Stir gently until combined and melted then remove from heat. Stir in the icing sugar until the mixture is smooth. Swirl onto the cupcakes.

Tips

- These cupcakes can be stored in an airtight container for up to 2 days

- If you don't have a piping bag you could try putting the frosting in a ziplock and cutting a tiny hole in one corner then gently squeeze the bag to pipe the frosting onto the cupcakes

- For decorating try sprinkling some chocolate chips or shaved chocolate on top of the iced cupcakes